Easy whole wheat tortillas
Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.
Tortillas are versatile staples that can enhance a variety of meals. They can be made from corn or flour, each offering distinct flavors and textures. Here are several ways to use tortillas creatively in your cooking. Make Burritos, wraps, quesadillas, tacos, fajitas, pizza and sweet roll ups.
Ingredients:
1 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon salt
3 tablespoons olive oil or melted coconut oil
3/4 cup warm water (more if needed)
Instructions:
Mix dry ingredients: In a large bowl, combine the flour and salt.
Add oil: Stir in the olive oil or melted coconut oil until the mixture resembles coarse crumbs.
Incorporate water: Gradually add warm water, stirring until the dough begins to come together. You may need to adjust the amount of water based on the flour's absorption.
Knead the dough: Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.
Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 20-30 minutes. This resting period makes the dough easier to roll out.
Divide the dough: After resting, divide the dough into 8 equal portions. Roll each portion into a ball.
Roll out tortillas: On a lightly floured surface, roll each ball into a thin circle, about 8 inches in diameter. Keep the thickness even for uniform cooking.
Cook tortillas: Heat a skillet or non-stick pan over medium-high heat. Cook each tortilla for about 1 minute on one side until bubbles form, then flip and cook for another 30 seconds to 1 minute until light brown spots appear.
Keep warm: Place the cooked tortillas in a clean kitchen towel to keep them warm while you cook the remaining tortillas.